Jerusalem Artichoke. What the heck do you do with these?

Put ’em in a salad. Slice ’em thin. Splash them with pretty, purple balsamic vinegar and they stain like spalted wood. Nice and crispy crunchy. They gotta be good for you and you have the additional benefit of feeling virtuous about eating something that you see at the farmers’ market that most everyone walks on by.

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